Method:
1. Wash the chicken and pat it dry. With a sharp knife make a slit in the middle.
2. Marinate it with salt, and lime juice (use half a lime)
3. Crush the paneer. Grind the green chillies, mint and coriander leaves coarsely preferably in a mortar and pestle.
4. Add the crushed paneer and a little salt to it and mix well.
5. Stuff this mixture into the chicken legs on either side of the bone and secure the edges with tooth picks.
6. Dilute the coconut milk powder with quarter cup waterto make a thick cream, add a little lime juice, garlic paste and salt.( You may also use fresh cream instead )
7. Pour this over the chicken legs and leave it in the refrigerator for at least 4-5 hrs.
8. Preheat the oven and grill the chicken for 35-40 minutes.
9. To give a brownish roasted colour, brush the chicken with a little oil and saute on a non stick griddle.
10. Remove the toothpicks, wrap a piece of foil paper on the bones and serve hot.

Quail eggs are abundantly and easily available in Brazil. We always relish the boiled ones that they serve at the salad counters in the restaurants here. I thought making pakoras with them will really be a nice idea to serve as a party snack. It was a real hit. They tasted delicious and looked cute too.

Tuesday, December 20, 2011

Spinach which is loaded with nutrition makes a beautiful and colourful combination with anything and everything. I simply love this combo of sweet corn with desi ghee ka tadka. If you are making it for a party you can stir in some cream to make it rich.

Method:
1. Boil palak adding salt and greeen chillies. Grind it coarsely.
2. Mix the boiled corn, turmeric powder,cumin and coriander powders and simmer it for 3-4 mins.
3. In a pan heat ghee and fry the onion, and ginger garlic paste till light brown and add the garam masala. Now mix this in corn palak.
4. Again heat a little ghee and fry the cornflour on low flame taking care not to make it brown. Stir it into the prepared vegetable and simmer for 1-2 minutes.